Seafood and Artichoke Casserole
  • 1 14ounce spaghetti or pasta of choice
  • 1pound round steak, cut into strips2 tablespoons oil1 package dry onion soup mix1 6-ounce can tomato paste1 teaspoon salt Dash of pepper1 cup water1 tea
  • 1pound bread, toasted and torn into pieces1 cup milk1 pound ground beef1 egg, slightly beaten
  • tablespoons butter
  • tablespoons chopped dates
  • cups powdered sugar
  • 1tablespoon Worcestershire sauce
  • ¼cup strawberries, washed and hulled
  • Juice olive oil1 medium onion, chopped1 pound ground beef1 8-ounce package manicotti1 15-ounce container whole-milk ricotta3 cups mozzarella, shredded1 cup pa
  • Salt ground beef8 ounces room-temperature cream cheese, cubed1 10-ounce can cream of mushroom soup? pound wide egg noodles, cooked according to package directions
  • 1⁄8teaspoon cayenne pepper
  • ¼cup flour tortillas8 ounces onion and chive cream cheese spread1 cup shredded carrots1 cup shredded Monterey Jack cheese1 pound thinly sliced cooked roast beef Lett
  • 1teaspoon Hidden Valley Ranch dressing
  1. Preheat oven to 375 degrees
  2. Butter a 3-quart baking dish
  3. To cook the shrimp, bring a pot of water to boil
  4. Drop in shrimp and cook until they turn pink
  5. About 3 minutes
  6. Drain well
  7. Arrange the artichokes in a baking dish
  8. Spread the shrimp and crabmeat over the artichokes
  9. In a large heavy sauce pan, melt butter over medium heat
  10. Whisk in the flour to make a smooth paste
  11. Cook and stir for 5 minutes
  12. Slowly add the half and half, cooking and stirring constantly until thickened and smooth
  13. Stir in Worcestershire sauce, sherry, lemon juice, salt, white pepper and cayenne pepper
  14. Pour over ingredients in the baking dish
  15. Sprinkle with cheese and paprika
  16. Bake for 20 minutes, serve hot with rice